Category: Recipes

Chorizo, Main Dishes, Recipes

Chorizo and Potato Tacos

Sarah

So, I used to have this terrible, horrible, no good, very bad fear of chorizo. I would drool over yummy, flavorful looking Mexican dishes online or in cookbooks, only to read the recipe list and see that fateful word: “chorizo.” I would sigh and move on, sure that chorizo wasn’t for me. I mean, for one, it was spicy and for two, a sausage taco? Umm, no thanks. So I just bypassed all chorizo recipes and moved on with my life. But one day things changed.

I honestly don’t know what came over me–but in an instant at the grocery store I thought, well, maybe I should just try this chorizo thing. Then I can truthfully say I don’t like it and really move on with life.

When I came home from campus the very next day, I pulled out my trusty Rick Bayless cookbook, Mexican Everyday, found an innocent looking recipe, and got to work. With the exception of yelling for help when it came time to cut the casing off of the chorizo, preparation of these Chorizo and Potato Tacos was a cinch! Twenty minutes later, plate on the table and fork in hand, I closed my eyes, said a prayer, and dug in, expecting the worst.

Well, the worst never came. Instead I had a mouthful of flavorful meat with just a little bit of kick, sauteed fresh vegetables, and creamy potatoes. This isn’t so bad, I thought to myself, looking over at Ben chowing down happily. The spiciness that I had so feared was dulled by some cilantro stirred in at the end and was refreshingly contrasted by the cool, crumbly, mild Queso Fresco that topped the warm filling. In a flash, our plates were cleared and leftovers were nonexistent. Whoa. Talk about a surprise.

I have no idea what my fuss over choirzo was about, but it’s in the past now. Seriously, it’s not scary at all. I certainly will be on a quest to find more ways to enjoy chorizo in the future, and I’ve love your help on that.

If you enjoy chorizo, what’s your favorite way to serve it? If you don’t enjoy it or haven’t had it before, tell me why!

Chorizo and Potato Tacos

  • Servings: 2-3
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from Mexican Everyday by Rick Bayless

Ingredients:

  • 7 1/2 ounces fresh Mexican chorizo sausage, casing removed
  • 1 tablespoon oil, if necessary
  • 3/4 cup sliced yellow onion
  • ~1/2 cup chopped green Carmen [or Bell] peppers
  • 3 cups new potatoes, grated through your grater’s largest holes
  • 1/2 cup loosely packed cilantro, chopped
  • sliced tomatoes, for serving
  • Queso Fresco, for serving
  • your choice of tortillas, flour or corn, for serving

Directions:

Place chorizo in a large skillet over medium heat and cook for about four minutes. Stir frequently and break up into clumps, until some of the fat starts to render and sausage is half-cooked. Increase heat to medium-high and add oil if sausage isn’t rendering any.

Add onions and peppers and cook, stirring constantly until softened, about three minutes.

Place potatoes in the pan over mixture and cook covered until soft, approximately five minutes. Stir every so often and reduce heat if mixture starts to brown long before potatoes are soft.

Transfer mixture to a serving bowl and gently fold in cilantro. Serve with warmed tortillas, tomatoes, and Queso Fresco.

Main Dishes, Pasta, Recipes

Cinnamon Bacon Carbonara

Sarah

Are you ready for storytime? I hope so, because I have a tale for you.

Many moons ago [or, four years ago this August] I was preparing to move out of my parents’ house and into the real world for the first time. I had moved back in after college graduation in May to raise support for my upcoming internship with Campus Crusade for Christ at Ohio University and once that was complete, I was ready to go! I knew how to cook, but aside from my mom’s tried and true recipes, I didn’t have a lot of expertise since I live in dorms and my sorority house all through college and never had my own kitchen. I didn’t own many cookbooks either. My mom on the other hand had a whole bookshelf full. So, what’s a girl to do?

Aside from stealing cookbooks in the night or spending all of my [non-existent] cold, hard cash on cookbooks [this was in 2007… food blogs and recipe sites were not what they are now], I spent several exciting days photocopying recipes and creating a little food binder for myself. My own cookbook, if you will. One recipe that caught my eye from Giada DeLaurentiis’ repertoire was this little twist on an “easy weeknight Italian supper.” The combination of sweet and salty sounded divine to me, and into the binder it went. It sounded fancy even though it was simple and I vowed to save it for something special.

The first few months of the real world provided zero opportunities for a special meal, but as the new year of 2008 sped along, the perfect occasion arose. Or rather, the perfect person.

Ben and I started dating in February of 2008 and one of the first food-related things I learned about the boy was his love for bacon. One thing we really loved to do together in those early months of togetherness was cook in my house or his apartment together, probably annoying our roommates by taking over the kitchen with ingredients and our love-sick puppy dog eyes. One night while deciding what to make, inspiration struck as I thought of my little cookbook. Cinnamon! Bacon! Pasta! Cheese! Together! A bit odd, but it could work. Right?

With courageous hearts, we quickly gathered up all the necessary components of this dish and gave it a go. I must admit, we made one significant change from Giatta’s version–she uses a 3:1 ratio of pancetta to bacon… but pancetta wasn’t really in our budget at the time so bacon all the way! We also halve the original recipe [our version is noted below] because it isn’t very good reheated–it loses a lot of flavor as the sauce absorbs into the pasta in the refrigerator.

The smell of this pasta simmering away was intoxicating and addicting. It’s what dreams are made of. One bite and we were hooked. Salty, smoky, and sweet, this dinner couldn’t be beat. And, this, my dear friends, is the true story of how Cinnamon Bacon Carbonara came to our household. It’s a recipe that’s spanned our dating, engagement, and marriage, and one that will unwittingly reach into our future.

So tell me: what recipe will reach into your future? I can’t wait to get a glimpse into your culinary life!

Cinnamon Bacon Carbonara [from Giada DeLaurentiis’ Everday Pasta]
printable version

Ingredients:

  • 4 slices thick-cut bacon, chopped
  • 1/4 teaspoon cinnamon
  • 1 cup half-and-half or heavy cream
  • 3/4 cup freshly grated Parmesan cheese + more for serving
  • 3 large egg yolks
  • 9 ounces fettuccine
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh chives

Directions:

Begin by preparing a large pot of water to boil over high heat.

Then, cook the bacon in a large skillet over medium-high heat until nearly crispy, about 5 minutes. Sprinkle with the cinnamon and cook for 2 more minutes, or until crisp and golden. Reduce heat to low.

Add the fettuccine to the pot when boiling, reduce heat, and cook for 3 minutes, or until pasta is tender yet still firm to the bite.

Meanwhile, in a small bowl, whisk together the half-and-half, cheese, and egg yolks. Pour into the pan with the bacon and cook at a very low simmer, stirring often with a wooden spoon.

Drain the pasta and add it to the sauce mixture along with the pepper. Stir together and cook on low until the sauce coats the pasta, approximately 3 more minutes. Serve topped with fresh chives, and extra cheese if desired.

Cookies, Desserts, Recipes

Recipe Repeat: Pillow Cookies

Sarah

From the outside, Bakerella‘s Pillow Cookies look like your average chocolate chip cookies.

But one bite reveals something really special. In each soft, sweet, chocolatey bite you get a taste of both…

Cookies? Brownies? Both in one delicious package? Sign me up please! I was recently reminded of this tasty treat when I had signed up to bring snacks to our small group and a guy in the group requested Pillow Cookies. I previously had only made these once, so I was thrilled to have a chance to make these again.

They were even better than I remembered–the only change I made to the original was to make them half the size, so as to increase the yield and feed more hungry folks! The first time I made them I could only eat half at a time anyway because they were so rich. Anyways, no matter what size you make ’em, you won’t regret it, because these extraordinary and over the top cookies look impressive and taste even better. Plus, you don’t have to tell anyone how easy they are to make!

What has been the most over the top dessert you’ve made lately?

Beverages, Recipes

Watermelon Coolers

Sarah

I know, I know. It’s Monday. But that doesn’t mean that a little cocktail is out of the question. It is summer, after all. Because I mean, seriously… what else are you going to do with 31 cups of chopped watermelon?I love watermelon as much as more than the next girl [in my youthful days I may or may not have told my mom I’d eat an entire watermelon on my own…] but 31 cups? From one melon? You’ve got to be kidding me!

watermelon!
oh my goodness… watermelon galore!

Before you go into watermelon overload, have no fear because…

Watermelon Coolers | thepajamachef.com

are here!

A little sweet + a little tart + a little fizzy + a little kick = a whole lot of refreshing. I’m not one who drinks often, but when I do, I gotta love it… which to me means fruity, fun, and without the overbearing taste of alcohol.

These Watermelon Coolers are so refreshing and fresh that I’ve made them time and time again this summer [if time and time again means twice… I told you, I don’t drink often!]. It’s the perfect afternoon treat, and could instantly become family friendly by omitting the tequila. Either way, it’s a sip of summer, so enjoy while it’s still here!

Watermelon Coolers | thepajamachef.com

What part of summer do you want to soak up before it’s too late? I know I’m going to be gobbling down as many berries, melons, and tomatoes as I can in the coming weeks! Yum!

Watermelon Coolers

  • Servings: 2
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Ingredients:

  • 2 3/4 cup watermelon, cubed and frozen
  • 12 ounce can Sierra Mist Naturals
  • 3-4 ounces tequila, depending on how strong you like it – optional!
  • 1 lime

Directions:

In a blender, mix together watermelon, Sierra Mist, and juice of half a lime. Blend until watermelon is pureed. Stir in tequila, if using. Garnish with remaining lime. Serves two.

Breakfast, Egg Dishes, Recipes

Kale Frittata for Two

Sarah

So, we left town for vacation on a Thursday. Since Wednesday is our CSA Day, not only did I have the task of packing and cleaning out the fridge that evening before we left, [because nothing is worse than coming home to half a rotten, mushy cucumber…ask me how I know] but I also had to figure out what to do with a pound of potatoes, three bell peppers, a bag of kale, two heads of garlic, and three sweet onions from that day’s CSA pick-up. Whew! I’m exhausted just thinking about it again. But it was necessary… I already gave up a week of my CSA while we were gone [a friend got to enjoy it]; I didn’t want to miss out on another week, too. I am happy to report that I was able to deliver on this very important task. Read on to see how.

In order to guarantee success, I did what any good blogger/blog reader would do–take to the interwebs! After perusing posts I had saved in my Google Reader, I came across a lovely little recipe that was sure to satisfy our packing-induced hunger and our abundant amount of produce.

Introducing… Kale Frittata for Two! This little gem can be prepared in about twenty minutes and is packed full of veggie goodness, but a healthy dose of cheese makes everyone happy–even those who aren’t the biggest bell pepper fans, like a certain husband ‘o mine. We loved that each bite contained a variety of textures and tastes–from cheese and eggs to veggies and herbs, each bite was flavorful and simply delicious to behold! And a bonus–since it’s sized “for two,” you won’t even have any leftovers! Well, on second thought–that’s not exactly a bonus if you want leftovers, so adjust comment in your mind accordingly. 🙂

In my book, the no-leftovers was a great thing and was a huge help in finishing all the produce. For the record, here’s what I did with everything:

  • pound of potatoes–roasted about half in the oven for dinner, saved the rest in the pantry
  • three bell peppers–used one in the frittata, flash froze the rest for future meals
  • bag of kale–used 1/3 in the frittata and made a marinated kale salad with the rest
  • two heads of garlic–used some in the frittata and refrigerated the rest
  • three sweet onions–refrigerated

I’d call that a victory, especially when you look at all the pretty colors on our plate… since color = nutrients, I’d say we passed the test for our last homecooked pre-vacation meal with flying colors!

And in case you’re worried about making a frittata, like I was… you’ve have no reason to be nervous. They really aren’t as complicated as you think. This was my first time making a frittata and so I wasn’t exactly sure to what to expect, but Megan’s directions were super clear and concise to guide me through the process. This is definitely a recipe that I’ll be making again and again, perhaps next time with different variations–spinach, tomato, and feta, anyone? Enjoy!

What’s the most creative pre-vacation-use-up-the-fridge meal you’ve made? Creative does NOT have to equal artsy-fabulous like mine. I must say, I was quite impressed with this meal… usually our finish-the-fridge meals are crazy random concoctions like yogurt with soup and the odd carrot or two.

Kale Frittata for Two [adapted from What Megan’s Making]
printable version

Ingredients:
  • olive oil
  • about 1 cup chopped kale leaves, washed and stems removed
  • 1/2 cup green bell pepper, chopped
  • 4 eggs
  • 3/4-1 cup shredded cheese [I used a combination of cheddar and colby jack]
  • 2 cloves garlic, minced
  • 1 tablespoon fresh tarragon, chopped
  • freshly ground black pepper
  • 1 tablespoon water
Directions:
Preheat the oven to 350 degrees. Heat a little bit of olive oil in a small oven safe skillet on medium-high heat. Add bell pepper and garlic to skillet and saute until just softened. Add the kale and cook until it begins to wilt [it may be helpful to cover the pan to help the process].
Meanwhile, beat the eggs in a small bowl and stir in pepper and tarragon. Mix in water and 2/3 cup cheese. Add eggs to the pan, using a spatula to evenly distribute the vegetables. Allow to cook for a couple minutes, until the bottom of the frittata starts to set, then use a thin spatula to lift the edge of the frittata. This allows the uncooked egg to transfer to the below to cook. When eggs are almost set, top with remaining cheese and place in the oven to cook for 5 minutes, or until cheese is melted. Cool briefly before cutting, then serve warm.